Weekend Recipes: Sauceless Oven Roasted Brisket

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Brisket is one of my favor ways to prepare beef. While I take the healthiest approach (forgoing any fatty sauces) there are a number of great tasting sauces available if you want to make this dish more of a cheat meal. In the future I will experiment with some other variations on the recipe, with varying sauces.

What You Need

  • 2 tablespoons chili powder
  • 2 tablespoons salt
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon Cajun seasoning
  • 1 tablespoon basil
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon ground black pepper
  • 2 teaspoons dry mustard
  • 1 bay leaf, crushed
  • 4 pounds beef brisket, trimmed
  • 1 1/2 cups chicken stock

How To Make It

Preheat your oven at 350 degrees. Make a dry rub by combining chili powder, garlic and onion powders, black pepper, basil, dry mustard, Cajun seasoning, and bay leaf. Cover brisket with extra virgin olive oil. Season the raw brisket on both sides with the rub. Place in a roasting pan and roast, uncovered, for 1 hour. Add chicken stock and water to have around 1/2 inch of liquid in the roasting pan. After the hour lower oven to 300 degrees, cover pan and continue cooking for 3 hours, or until fork-tender (may take a little bit longer than the additional three hours).

After finished cooking, slice the brisket and top with juices from the pan. This recipe will yield around 10 servings and takes well over 4 hours to prep, cook, and carve for serving.

Nutritional Value

This recipe contains around 300 calories per serving, 19 grams of fat, and 25 grams of protein.